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A Toolkit for Partnering with Neighborhood Stores

Changes in the

WIC Food Packages

ChangesintheWICFoodPackages

AToolkitforPartneringwithNeighborhoodStores

This publication was developed through a partnership between Public Health Law & Policy (PHLP) and the

California WIC Association (CWA).

Thanks to Joanna Winter for research assistance, and Bu Nygrens and Peggy da Silva of Veritable Vegetable for

insight into the produce distribution business.

Graphic design by Karen Parry | Black Graphics

Photographs by William Mercer McLeod and courtesy of the California WIC Association, unless otherwise noted

Funded by The California Endowment

CWA is a nonprofit association formed in 1992 by local WIC directors to advocate for the improvement of the

WIC program and to work for better health. For more information, see www.calwic.org.

PHLP is a nonprofit organization that provides legal information on matters relating to public health. The

legal information provided in this document does not constitute legal advice or legal representation. For legal

advice, readers should consult a lawyer in their state.

2009

www.calwic.org

ChangesintheWICFoodPackages:AToolkitforPartneringwithNeighborhoodStores III

Contents

Introduction:ACalltoAction V

SectionI:WhatIsWIC? 1

Who Participates in WIC? 1

How Does the Program Work? 2

The WIC Grocery Landscape 3

Cost Containment 4

The New WIC Food Packages 5

Infant Foods 8

Infant Cereal 8

Infant Formula 9

New Minimum Stocking Requirements 9

Local Vendor Liaisons 10

SectionII:WorkingwithNeighborhoodStores 13

Identifying Prospective WIC Retailers 13

Recruiting New WIC Vendors 14

Challenges 16

Resources for Neighborhood Stores 17

IV PublicHealthLaw&Policy/PlanningforHealthyPlaces(www.healthyplanning.org)

Appendix A1

Glossary of WIC Terms A1

Using WIC Checks at Farmers’ Markets B1

HandoutsforStoreOwners C1

Becoming a WIC Vendor

Minimum WIC Stocking Inventory Amounts

Becoming a Food Stamp Retailer

www.healthyplanning.org

ChangesintheWICFoodPackages:AToolkitforPartneringwithNeighborhoodStores V

IntroductIon

ACalltoAction

With limited time and resources, low-income families face many barriers to

providing healthy meals for their children. Many California families live in

neighborhoods where liquor stores proliferate and grocery stores are few.

A recent study showed that California has more than four times as many

fast food outlets and convenience stores as supermarkets and produce

vendors,1 and in many low-income communities, the ratio is skewed even

further toward unhealthy food.

People who live in a neighborhood without access to

grocery stores are less likely to have healthy diets,2

thus increasing their risk of such diet-related diseases

as high blood pressure, cancer, and diabetes.3 New re-

search has found that low-income Californians living in

neighborhoods where convenience stores and fast food

predominate have significantly higher rates of obesity

and diabetes.4

Since 1974, the Special Supplemental Nutrition Pro-

gram for Women, Infants and Children (known as WIC)

has provided checks redeemable for healthy foods to

at-risk, low- to moderate-income women and children.5

In December 2007, the U.S. Department of Agricul-

ture (USDA) changed the selection of foods available

through the WIC program, known as the “food packages,” for the first time

in 35 years. The new WIC food packages will include fresh fruits and veg-

etables, whole-grain cereals, and culturally appropriate foods such as whole

wheat tortillas, soy beverages, and brown rice.

These changes hold potential to transform the retail food landscape in

low-income communities across the state. Because all WIC vendors will

be required by the new federal rules to stock their shelves with an array

of products including fruits and vegetables, low-fat dairy products, whole

grains, and soy foods, anyone shopping at a WIC-authorized store will have

access to these healthy foods. This is especially important in neighbor-

hoods where fresh and healthy foods are currently hard to find.

Phot

o by

Lyd

ia D

anill

er

VI PublicHealthLaw&Policy/PlanningforHealthyPlaces(www.healthyplanning.org)

For community food advocates and corner store owners alike, the WIC

changes present an important opportunity. Neighborhood stores may be

motivated to become authorized WIC vendors to attract a new customer

base of WIC participants, who would shop for other foods and drive foot

traffic to the store — and these retailers would be required to upgrade their

offerings in accordance with the new, healthier WIC food packages.

These small neighborhood stores, however, may not have the infrastructure

and knowledge to stock and sell affordable, quality fruits and vegetables.

These vendors will need technical assistance to navigate the WIC vendor ap-

plication process, improve their stock, and shift their business model.

Taking advantage of the opportunities presented by the new WIC food pack-

ages will require innovative partnerships between WIC agencies, program

participants, retailers, and community food advocates. This toolkit is written

for advocates looking to partner with small food retailers and local WIC

programs to increase the availability of healthy food in underserved neigh-

borhoods.

For advocates who are new to WIC, this toolkit provides a detailed overview

of the program, the new WIC food packages, and the resources available to

WIC-authorized vendors. It also outlines the major barriers neighborhood

retailers face in sourcing fresh groceries and identifies a range of resources

to overcome these challenges, from funding to technical assistance and

information referrals.

For local WIC agency staff — who are not permitted to participate in busi-

ness development activities, according to WIC program guidelines — this

toolkit provides an overview of the resources available to help currently

authorized WIC vendors successfully make the transition to the new food

packages.

Families who rely on WIC food vouchers to make ends meet need convenient

access to healthy food retail in their neighborhood. The new WIC food pack-

ages will not solve the food access problems many low-income residents

face, but they provide an important incentive for retailers to increase the

availability of healthy choices.

1 Searching for Healthy Food: The Food Landscape in California Cities and Counties, California Center for Public Health Advocacy, 2007.

2 Morland K, Wing S, and Diez Roux A. “The Contextual Effect of the Local Food Environment on Residents’ Diets: The Atherosclerosis Risk in Communities Study.” American Journal of Public Health, 92(11), 1761-1768.

3 Powell KE, Thompson PD, Caspersen CJ and Kendrick, JS. “Physical Activity and the Incidence of Coronary Heart Disease.” Annual Review of Public Health, 8, 253-287, 1987.

4 Designed for Disease: The Link Between Local Food Environments and Diabetes and Obesity, California Center for Public Health Advocacy, PolicyLink, and the UCLA Center for Health Policy Research, April 2008.

5 In California, the nation’s largest WIC program, 82 local agencies serve about 1.4 million participants at 650 local sites with a FY2008 allocation of nearly $900 million. Approximately a quarter of the participants are pregnant and postpartum women, another quarter are infants, and about 50 percent are children ages 1 to 5. More than 60 percent of the infants born in California are served by the WIC program.


ChangesintheWICFoodPackages:AToolkitforPartneringwithNeighborhoodStores 1

Created by Congress in 1974, WIC – officially known as the Special Supple-

mental Nutrition Program for Women, Infants, and Children – is a federal

program designed to prevent hunger and improve health outcomes among

vulnerable young children and their mothers. The WIC program provides

participants with monthly food checks, nutrition education and breastfeeding

support, and referrals to health and social services.

Dozens of studies have shown WIC’s value as a cost-

effective public health intervention, preventing infant

mortality, anemia, low birth weight, and other poor birth

outcomes, as well as improving participants’ overall

nutrition and health.

The California Department of Public Health administers

the state’s WIC program through contracts with local

agencies that deliver WIC services in every county.

Approximately a quarter of the participants are pregnant

and postpartum women, another quarter are infants,

and about half are children ages 1 to 5. More than 60

percent of the infants born in California are served by

the WIC program.

California WIC relies exclusively on federal funding from

the U.S. Department of Agriculture, which regulates the program. Current

WIC funding is $772 million for direct food expenditures, and $316 million for

local and state nutrition services.

WhoParticipatesinWIC?

WIC serves low-income pregnant, postpartum, and breastfeeding women,

and infants and children up to age 5 who face nutritional risk due to food

insecurity or other diet or medical problems. Many working families par-

ticipate in WIC. Participants already enrolled in Medi-Cal, CalWORKS, or the

federal program formerly known as “food stamps” (now the Supplemental

SectIon I

WhatIsWIC?

2 PublicHealthLaw&Policy/PlanningforHealthyPlaces(www.healthyplanning.org)

Nutrition Assistance Program, or SNAP) are automatically qualified to

receive WIC.

Nationwide, WIC currently serves more than 8.5 million individuals, including

almost half of all infants born in the United States. California has the nation’s

largest WIC program, with 82 local agencies serving 1.44 million participants

in more than 650 sites. While about half of these agencies are housed in

city or county public health departments, the majority of the WIC caseload

is served by a variety of nonprofit agencies, including community health

centers, community action agencies, and Native American health clinics.

More than 60 percent of infants born in California receive WIC services. The

caseload reflects California’s diversity: most participants are Latino (77%),

followed by Caucasian (9%), African American (6%), Asian (5%), and Native

American (0.9%).

HowDoestheProgramWork?

Local WIC agencies issue WIC “food prescriptions” to program participants,

tailoring the selection of allowable foods to individual dietary or medical

needs. The California WIC program delivers these food benefits through

checks (often called food instruments, or FIs) printed and issued at local WIC

centers. Each participant receives a set of monthly checks, worth on average

$62, which can be redeemed only for specific nutritious foods listed on each

check.

Participants can redeem their checks at any WIC-authorized store statewide,

which must prominently display signage bearing the California WIC logo

and a message indicating the store accepts WIC. Unlike SNAP benefits (food

stamps), which are provided through an Electronic Benefits Transfer (EBT)

card and withdrawn like cash, WIC benefits are in the form of food-specific

paper checks that are handled just like personal checks.

(For a list of WIC foods and a discussion of how they are

changing, see Section II.)

Shopping with WIC checks takes training and practice

for program participants and store owners alike. New

participants receive detailed instructions and a colorful

WIC shopping guide from local WIC staff at their first

appointments, along with their WIC checks tucked into a

personalized folder bearing their WIC identification num-

ber and signature. The checks do not specify a dollar

amount; instead, they list the authorized foods, and WIC

participants redeem the checks for the foods indicated.

For example, they must choose a specific brand of infant

For a glossary of WIC terms, see the

appendix of this toolkit.



formula, pick breakfast cereals from a list of low-sugar types in 12-ounce

boxes or larger, and find certain cheeses that meet the WIC specifications.

Many stores display colorful tags, or “shelf talkers,” under WIC-eligible foods

to help participants make their selections more easily.

At the checkout, shoppers separate their WIC foods

from other purchases and pay for them by endorsing

each WIC check in front of the cashier.1 The cashier, in

turn, must make sure that all WIC food items have been

correctly chosen in the right amounts, ensure signature

matches, and see that the dates on the checks are

current, looking for start and expiration dates. When

each check is transacted (usually run through the cash register), the store’s

current price for each WIC food item or combination of items is printed on

the check. The shopper signs the check in the cashier’s presence.

But the store’s work doesn’t end there. WIC-authorized vendors must report

the serial numbers of all WIC checks they redeem by logging them into the

state’s computer system (called VWIX) before depositing them. Most stores

have this process automated in their cash registers, but smaller stores may

use web-based or even telephone reporting instead. This allows the state to

track where each check has been redeemed and for how much, information

required by federal law.

Next, the store deposits the WIC checks into its local bank. If the prices

printed on a check exceed that store’s Maximum Allowable Department

Reimbursement (MADR) rate, the check will not be reimbursed and the store

must correct the price and resubmit the check.

While this process may sound cumbersome, it is actually seamless for most

stores because it is automated. On an average day, the system processes

more than 326,000 WIC checks, and only 1 percent will be rejected.

TheWICGroceryLandscape

Every neighborhood has WIC-authorized grocery stores, whether supermar-

kets, small corner stores, or specialized “WIC-only” stores (often located very

close to local WIC centers). Any grocer can become an authorized WIC grocer

as long as it meets and maintains the requirements.

More than 4,000 grocery stores in California are currently authorized to

accept WIC checks. The state WIC program classifies WIC-authorized grocers

by size: as of this writing, there are 2,111 chain stores (defined as businesses

with seven or more stores in a contract); 351 independents (those with two

to six stores in a contract); 1,245 neighborhood stores (one WIC-authorized

store in a contract); and 573 “above 50 percent” stores.


By federal definition, an “above 50 percent” store is one that derives more

than half its annual food sales revenue from items redeemed with WIC

checks. Most “above 50 percent” stores are commonly

known as “WIC-only” stores. These specialty grocers,

who serve only WIC participants and usually accept

only WIC checks, play a fairly substantial role in the WIC

market. While they make up only about 16 percent of

the total number of authorized stores, WIC-only stores

redeem close 40 percent of the total retail value of WIC

checks every month. Some WIC-only stores are individu-

ally owned; others are operated as part of a chain, in

some cases as subsidiaries of full-service grocery

businesses.

CostContainment

WIC must operate within a yearly federal appropriation, serving as many

participants as cost-effectively as possible. If food prices go up, fewer

people who are eligible for WIC benefits can receive them, or Congress must

increase WIC appropriations to pay for higher food costs. For every five-cent

increase in retail food prices, for example, the California WIC program must

spend an additional $64,230 per month, which means 1,170 fewer individu-

als can be served. Carefully containing food costs is good public policy,

sustaining taxpayer and Congressional support for WIC throughout its history.

The Child Nutrition and WIC Reauthorization Act of 2004 included important

vendor cost containment provisions to ensure the WIC program could

continue to serve as many participants as possible. The new system requires

all states to categorize WIC vendors into peer groups based on store type,

number of registers, and geography. States must establish price criteria for

each peer group, which will be used when assessing vendors’ applications

for WIC authorization to make sure that authorized vendors charge competi-

tive prices. For each peer group, the state sets maximum tolerances for

prices paid. Peer group pricing allows states to use market forces, instead

of bureaucratic price controls or limitations on vendor approvals, to control

retail WIC food costs in an equitable manner.

In addition, federal law now requires California and other states that autho-

rize “above 50 percent” or WIC-only stores (not all states do so) to ensure

that these store redemptions are cost-neutral – in other words, that their

prices do not cost the WIC program more than redeeming food instruments

at regular grocery stores. The 2004 law also requires all states to allow

participants to redeem their checks at any authorized vendor.

Photo by Lydia Daniller



There are currently 16 vendor peer groups in California

WIC. “Above 50 percent” stores are in one peer group,

and all other stores are categorized into 15 other groups,

based on geography and their number of cash registers.

Price tolerances for each food item and peer group,

known as Maximum Allowable Department Reimburse-

ment (MADR) rates, are evaluated and published

online every two weeks; they may fluctuate depending

on market factors. WIC participants can shop at any

authorized vendor, identified by a We Accept WIC sign

displayed on the storefront.2

TheNewWICFoodPackages

Effective October 1, 2009, California’s WIC food packages will include a much

healthier selection of food choices that better reflects California’s ethnically

diverse WIC population. The new federal regulations implement the first

comprehensive revisions to the WIC food packages since 1980.

These revised food packages were developed for several reasons: to align

the WIC food packages with other national guidelines (the U.S. Department

of Health and Human Services’ Dietary Guidelines for Americans and the

American Academy of Pediatrics’ infant feeding practice guidelines), to better

promote long-term breastfeeding, to provide WIC participants with a wider

variety of food, and to give WIC state agencies greater flexibility in prescrib-

ing food packages to accommodate cultural food preferences.3

RevisedFoodsataGlance:

CurrentFoods RevisedFoods

Formulas��

Milk��

Cereal (infant & adult)��

Juice��

Eggs��

Cheese��

Dried beans or peanut butter��

Tuna��

Carrots��

All current foods��

Fruits and vegetables��

Whole wheat bread or other whole grains��

Soy beverage and tofu��

Light tuna, salmon, sardines, mackerel��

Canned beans��

Infant foods��


Currentvs.NewFoodPackagesforPregnantWomen

Food CurrentPackage NewPackage

Cow’sMilk 5 half-gallons

Any fat level

4 half-gallons and 1 quart*

Only 2% or less fat milk

Cheese 2 lbs

Block of Cheddar, Jack, Mozzarella, or Process American cheese

1 lb**

Block of Cheddar, Jack, Mozzarella, Colby, or any combination of these cheeses or Mozzarella string cheese

Eggs 2 dozen 1 dozen

Beans/PeanutButter

1 lb dried beans or 18 oz peanut butter

1 lb dried beans and 18 oz peanut butter

Juice Four 64 oz ready-to-drink juice containers or six 12 oz frozen juice containers

Three 11.5–12 oz frozen juice containers or shelf-stable concentrate juice or two 64 oz ready-to-drink juice containers

FruitsandVegetables None Cash Value vouchers for $8 (fresh, frozen or canned)

BreakfastCereals 36 oz 36 oz

At least half the choices are whole grain cereals

WholeGrains None 1 lb

Options:

Whole wheat bread��

Soft corn tortillas��

Whole wheat tortillas��

Oatmeal, brown rice��

Bulgur��

Barley��

* Soy-based beverage and/or tofu may be requested without medical documentation as substitutes for cow’s milk.

** The participants who do not want any cheese will receive a different package containing an additional 3 quarts of fluid milk.



Currentvs.NewFoodPackagesforFullyBreastfeedingWomen



Any fat level

5 gallons and 1 quart*

Only 2% or less fat milk

Cheese 3 lbs


2 lb



BeansorPeanutButter



Juice Five 64 oz ready-to-drink juice containers or seven 12 oz frozen juice containers

Three 11.5–12 oz frozen juice containers or shelf-stable concentrate juice or two 64 oz ready-to-drink juice containers

FruitsandVegetables 2 lbs pre-packaged carrots Cash Value vouchers for $10 (fresh, frozen or canned)




Options:





Bulgur��

Barley��

CannedFish 26 oz tuna 30 oz canned chunk light tuna, salmon or sardines



Currentvs.NewFoodPackagesforChildren1–5years



Whole milk is recommended for 1–2 year olds

Any fat level for 2–5 years olds

3 gallons and 1 quart*

Only whole milk for 1–2 year olds

2% or less fat milk for 2–5 year olds

Cheese 2 lbs


1 lb**



BeansorPeanutButter



Juice Four 64 oz ready-to-drink juice containers or six 12 oz frozen juice containers

Two 64 oz ready-to-drink containers or Two 16 oz frozen concentrate

FruitsandVegetables None Cash Value vouchers for $6 (fresh, frozen or canned)




Options:





Bulgur��

Barley��


** The participants who do not want any cheese will receive a different package containing an additional 3 quarts of fluid milk.

InfantFoods

Infants will receive food checks for fruit and vegetable baby food, redeem-

able for any brand of fruit and vegetable infant food in 3.5 oz. twin-packs or

4 oz. containers in stage 2 foods. Organic is also allowed.

Baby food meats are allowed at six months of age for exclusively breastfed

infants only. The food instruments will be redeemable for any brand of infant

meats in 2.5 oz. containers. Added broth or gravy is allowed.

InfantCereal

The new food packages delay the introduction of complementary foods (also

known as “solid foods”) to six months of age, thereby delaying the introduc-

tion of foods such as cereal previously offered in the food packages.



Gerber dry-pack infant cereal with iron in 8 oz. boxes is the only brand

currently allowed at this time because of a manufacturer rebate. Barley, rice,

oatmeal, and mixed are the cereal types allowed.

InfantFormula

WIC participants feeding formula to their infant can buy, with WIC food

instruments, the contracted infant formula in the following types:

PowderandLiquidConcentrate Enfamil LIPIL with Iron��

Enfamil ProSobee LIPIL��

PowderOnly Gentlease LIPIL��

A.R. LIPIL��

Special medical formulas may be allowed only if prescribed by the health

care provider. Participants cannot use WIC checks for any brand, type, or size

not printed on the food instrument, or for low-iron infant formula or formula

with no iron.

To protect WIC consumers, federal law requires that all WIC-authorized

grocers buy infant formula only from approved sources. Grocers can either (1)

purchase the product directly from the FDA-approved formula manufacturer

(the state provides a list on its website),4 or (2) purchase it from a licensed

wholesaler or retailer. Grocers choosing to obtain formula from the latter

must request the seller’s permit number, issued by the California Board of

Equalization (BOE). After obtaining the permit number from the supplier, the

grocer must verify the validity of the permit by checking the number with the

BOE, either by an Internet Verification Service,5 by phone, or by mail. This

information must then be provided to the state WIC program.

NewMinimumStockingRequirements

WIC-authorized vendors are required to maintain a minimum amount of WIC

food on the shelves at all times to ensure that shoppers can find most of

the foods listed on their checks. The state WIC program spot-checks stores

for compliance, and stores who fail to maintain it can be removed from

the program.

Not all the foods included on WIC checks are on the minimum stocking

list. For example, all stores must stock $16 worth of a combination of two

varieties of fruits and two varieties of vegetables, but they do not have to

stock canned or frozen fruits and vegetables, which are also allowed by WIC.


Advocates should use this list, not the longer WIC Authorized Food List, to

check and see if a potential small store is willing and able to stock every-

thing on it in order to be a WIC vendor.

For a list of the minimum inventory requirements (in draft stage as of this

writing and subject to change), see the appendix of this toolkit.

LocalVendorLiaisons

To strengthen partnerships between local WIC programs and grocers in the

communities they both serve, the California WIC program recently imple-

mented a new local agency function, the WICLocalVendorLiaison (LVL). The

LVL program funds dedicated, trained staff in every local WIC agency to visit

all WIC-authorized grocers, promote the new WIC foods, provide shelf talkers

and other materials to make WIC foods appealing and easy to find, and offer

support and education to store managers and staff on general WIC issues.

These local WIC employees have defined roles, clearly distinct from the

monitoring and compliance activities that remain the responsibility of state

WIC staff. Community food advocates with technical questions about vendor

applications, contracts, food pricing, or check redemption should contact the

state vendor unit, not the local WIC LVL.

WhatWICLocalVendorLiaisonsWillDo

Provide stores with materials such as shelf talkers, WIC shopping guides, ��

WIC Accepted Here decals, and information about upcoming vendor

trainings

Gather information needed to assist with implementing the WIC food ��

package changes, using brief price and food availability surveys

Provide information about upcoming WIC program changes��

Provide feedback to local WIC agency on potential training needs for ��

participants and/or staff, based on information gathered about the

shopping experience

Share comments and questions from the vendor community with state ��

WIC program and other LVLs

WhattheStateAgencyWillDo

Monitor vendors for program compliance��

Handle all issues and questions regarding vendor contract provisions��

Answer questions regarding policy and program compliance��



Respond to WIC vendor complaints about other WIC vendors��

LVLs are specifically deployed to interact and partner only with stores

currently authorized by WIC. In fact, federal conflict-of-interest rules specifi-

cally prohibit WIC staff from recruiting or assisting non-WIC grocers who want

to become WIC-authorized. This means that LVLs cannot provide training or

technical assistance to non-WIC stores, or help them navigate the vendor

application process.

If LVLs run across a store owner who wants to apply for WIC authorization,

they are trained to provide information about how to contact the vendor unit

of the California WIC Division, and where to download all the application

materials on the state’s website. LVLs also can refer non-WIC-authorized

store owners to skilled community advocates, if available, who can not

only assist with the WIC application, but also offer training and technical

assistance around public and private financial or business services support.

To identify healthy food retail advocates who can provide assistance to

currently-authorized WIC vendors and recruit new stores to the WIC program:

Visit the website of the California Convergence ��

(www.californiaconvergence.org) to identify whether one of the more

than 40 coalition members is working to improve the food retail environ-

ment in your community.

Check with your local public health department. About one-third of ��

California’s health departments participate in the Network for a Healthy

California’s Communities of Excellence in Nutrition, Physical Activity,

and Obesity Prevention (CX3), with a strong interest in creating com-

munities that support healthy eating. For more information on CX3, see

www.ca5aday.com/cx3.

Sign up for the Healthy Corner Store Network email list at ��

www.healthycornerstores.org.

1 The California WIC program anticipates that WIC benefits will be administered electronically (EBT) by 2013.

2 For more information about California WIC Vendor Issues, see ww2.cdph.ca.gov/programs/wicworks/Pages/WICGrocerVendorMainPage.aspx. To keep up with changes in vendor policies, read the WIC Vendor Alerts posted at ww2.cdph.ca.gov/programs/wicworks/Pages/WICGrocerAlerts.aspx.

3 The proposed food list, pending comments, will be finalized in 2010. Comments about the proposed list can be sent to [email protected].

4 See Grocer Alert 2005-08 and 2005-11, available at: www.cdph.ca.gov/programs/wicworks/Pages/WICGrocerAlerts.aspx.

5 Grocers can verify a formula supplier’s permit number at https://efile.boe.ca.gov/boewebservices/verification.jsp?action=SALES.

www.californiaconvergence.org

www.ca5aday.com/cx3

www.healthycornerstores.org

ww2.cdph.ca.gov/programs/wicworks/Pages/WICGrocerVendorMainPage.aspx


ww2.cdph.ca.gov/programs/wicworks/Pages/WICGrocerAlerts.aspx

ww2.cdph.ca.gov/programs/wicworks/Pages/WICGrocerAlerts.aspx

[email protected]

www.cdph.ca.gov/programs/wicworks/Pages/WICGrocerAlerts.aspx

www.cdph.ca.gov/programs/wicworks/Pages/WICGrocerAlerts.aspx

https://efile.boe.ca.gov/boewebservices/verification.jsp?action=SALES

https://efile.boe.ca.gov/boewebservices/verification.jsp?action=SALES


Neighborhood store owners may not be familiar with the WIC program

and the opportunity it presents to increase the store’s customer base. But

many are committed members of the community, concerned about their

customers’ well-being.

IdentifyingProspectiveWICRetailers

Becoming – and remaining – a WIC vendor requires an ongoing investment

of time and resources, and a willingness to comply with WIC rules. WIC

vendors need to work with state and local WIC administrators to ensure that

WIC-allowable foods are adequately stocked under sanitary conditions. They

must provide a positive shopping and checkout experience, and transact

and report all WIC checks properly to receive payment. Each store owner

must keep up with WIC changes in foods, prices, and rules, which are

communicated to vendors via mailed or emailed Grocer Alerts (also avail-

able on the website at ww2.cdph.ca.gov/programs/wicworks/Pages/WICGrocerVendorMainPage.aspx).

Becoming a WIC-authorized vendor is not advisable for every small corner

store. Some store operators may be too marginal or convenience-oriented;

others may face stiff competition from existing WIC-authorized vendors,

particularly from WIC-only stores. Stores that charge exorbitant prices for

groceries may not be, at least from a public policy viewpoint, the best choice

for WIC authorization. Small neighborhood stores likely fall into the peer

group with the highest reimbursement rate, which means that increased

access at the neighborhood level could result in higher costs for the WIC

program and therefore fewer participants being served.

Before working with corner stores to seek WIC authorization, advocates

should understand WIC vendor rules, study neighborhood grocery dynamics,

and find out where WIC participants are already shopping in the area. When

working with a potential store, try to determine the store’s current business

and legal ownership, prior history (if any) as a SNAP (food stamp)-authorized

vendor, and motivation for WIC authorization.

Many California public health

departments, working in collaboration

with community partners, have surveyed

local food retailers through the

Communities of Excellence in Nutrition,

Physical Activity and Obesity Prevention

(CX3) program (funded by the Network

for a Healthy California). The CX3 surveys

include detailed information on the

quality of fruit and vegetables, other

healthy food items consistent with the

new WIC food package, the types of

marketing messages in and around

the stores, and the walkability of the

surrounding area. Contact your local

health department to see if the CX3

data might help you select prospective

retailers and identify neighborhoods

where the need is greatest.

SectIon II

WorkingwithNeighborhoodStores




GeneralCriteriaforVendorwithGoodWICPotential

Has a positive relationship with the community��

Already open for business with a valid seller’s permit and a clean city or county health permit on display��

Not previously sanctioned or disqualified from “food stamp” or WIC authorization ��

Willing to certify and maintain minimum stocking requirements of WIC foods, including fresh produce, low-fat dairy, infant foods, and whole ��grains

Willing to stock WIC’s current brand of infant formula and certify that it is purchased from licensed and authorized sources��

Has capacity to read and understand English (or can work with a representative who does), attend required WIC trainings, and handle check ��transaction and reporting system

Serves an area with numerous potential WIC shoppers but is not located near an existing WIC-authorized (especially a WIC-only) store��

Has a clean criminal and business record��

Charges fair prices��

Maintains a safe and family-friendly environment��

RecruitingNewWICVendors

Neighborhood stores may be interested in seeking WIC

customers – who shop for other foods and thus increase

sales – by upgrading their offerings based on the new

packages. They could use technical assistance from

advocates as they navigate the WIC vendor application

process, improve their stock, and hopefully expand their

business. This section explains the process store owners

must follow to become authorized WIC vendors and

offers guidelines for identifying potential WIC vendors.

For information about working with farmers’ markets to

accept WIC vouchers, see the appendix in this toolkit.

WICVendorApplication

All new WIC grocer/vendor applications are authorized by the WIC Supple-

mental Nutrition Division of the California Department of Public Health

(CDPH).1 Because of conflict-of-interest policies, however, neither the state

nor the local WIC program conducts outreach to enroll new vendors, and

CDPH may limit the number of vendors in a geographic area, taking into

consideration “the adequacy of participant access and the Department’s

ability to effectively manage review of authorized food vendors.”2

The process to become a WIC-authorized vendor essentially involves

three steps:

Submitting a complete application package1.

Attending the required vendor training class offered by the state WIC 2.

Program

Complying with an on-site inspection3.



After approval, the vendor must continue to stay in compliance or risk

sanctions or termination. State WIC staff do not provide technical assistance

or advice on how to establish a store or how to operate a WIC-only business.

Additional resources available to business owners in your community are

described later in this section.

STEPONE:ApplicationPackage

All prospective WIC vendors must submit a complete application package to

the state WIC program. Although the application materials are fairly straight-

forward, advocates can help prospective vendors navigate the application

process. See the appendix of this toolkit for a handout, targeted at retailers,

summarizing the WIC vendor application process.

To download the full set of application documents: www.cdph.ca.gov/programs/wicworks/Pages/WICGrocerNewVendorPackage.aspx

The application package is considered complete when the WIC program

has reviewed and determined that all required application materials

have been correctly submitted. It is important to note that a completed

application package does not mean that all authorization criteria have been

met. Vendors are screened to ensure business integrity, legality, and other

appropriate criteria during this stage. The application approval process can

take up to 90 days (or longer, if there are indications that a vendor may not

be able to comply with WIC requirements).

Currently, all vendor application materials, training, and instruction from the

California WIC program are available in English only. Although the state WIC

program requires that business owners (or their representative) speak and

read English, vendors may feel more comfortable if the initial outreach is

conducted in their primary language. Advocates working with store owners

with limited English proficiency may consider developing a brief fact sheet on

WIC in other languages.

STEPTWO:VendorTraining

After the WIC program has received and approved an application package,

the grocer will be required to attend a vendor training class. Applicants

receive a letter informing them of the date, time, and location of the class,

and they are required to take a simple test at the end of the session. Their

application for authorization may be denied if they fail to attend and pass

the vendor education class.

www.cdph.ca.gov/programs/wicworks/Pages/WICGrocerNewVendorPackage.aspx



STEPTHREE:On-SiteInspection

Once the training requirement is met, a WIC program representative will

inspect the store to ensure that it meets all requirements. (For more details,

see www.cdph.ca.gov/programs/wicworks/Pages/ WICGrocerNewVendorPackage.aspx and click on “Preparing for an

On-Site Inspection.”) The WIC representative will note prices as well as the

ratio of WIC-authorized food items to other foods in the applicant store, to

help the program determine whether the store is likely to derive more than

50 percent of its food sales from WIC food instruments.

Challenges

For advocates seeking to enroll new stores in the program, as well as for the

“mom and pop” stores already participating (which currently represent about

a third of WIC-authorized vendors), the new WIC food packages may present

challenges. Many of these neighborhood stores do not currently stock

produce and may need basic business assistance to upgrade their offerings.

This section explores some types of support neighborhood grocers may need

to transition to the WIC program or its new food packages successfully.

1.Investinginstoreinfrastructure

At many small neighborhood stores, shelf space for healthy choices is

at a premium, and there may not be adequate refrigeration for produce.

Some stores will need to invest in storage and display units, scales, and

other improvements (such as electrical upgrades to accommodate new

refrigeration units) before they can carry an adequate selection of produce.

In addition to changes inside the store, store owners may wish to upgrade

store exteriors to signal the changes in their business model to the com-

munity. Store owners may be unwilling to make major investments in store

infrastructure without the guarantee that the new items will be profitable.

2.Developingnewexpertise

Small store owners may not have the technical knowledge needed to

stock and maintain perishable items. Produce must be stored at a certain

temperature, for example, and produce that emits ethylene (a natural gas

that causes some vegetables to ripen faster) must be stocked away from

ethylene-sensitive varieties. Store owners may also benefit from training on

how to stack, rotate, ice, and mist produce items to maintain quality. Without

this kind of technical knowledge, the quality of the produce will quickly

deteriorate.

Food stamps, now known as SNAP (the

Supplemental Nutrition Assistance

Program), provide another important form

of nutrition assistance for low-income

families. If you are working with a store

that is not enrolled as a SNAP vendor,

please share the “Becoming a Food

Stamp Retailer” flyer available in the back

of this toolkit.





3.Accessingnewdistributionnetworks

Most small stores have contracts with snack food and soda distributors, who

offer store owners many perks: they provide free delivery, stock the shelves

directly, guarantee a buy-back of any unsold items, and supply incentives

such as advertising materials and refrigeration units. In exchange for these

benefits, the companies may require their refrigeration and shelving units to

be placed near the front of the store and limit what items can be stocked to

their products.

By contrast, produce wholesalers may not offer delivery for small stores that

do not order a minimum number of cases. Other wholesalers charge a fee

for delivery, further increasing the cost of fresh items. To offer produce at a

reasonable price, some owners order more than they can sell within its shelf

life and end up with spoiled product.

4.Marketingnewfoods

Most neighborhood food retailers have limited expertise

in marketing their business. For those who wish to

rebrand themselves as healthy stores, sophisticated

marketing and outreach can bring new customers. Store

owners may need assistance with product placement

and in-store marketing tools (such as shelf-talkers,

posters, recipe cards, and taste tests) to guide custom-

ers toward the new healthy choices.

Small store owners usually do not have the resources to conduct market

studies to determine what products to sell. They may rely on past experience

and trial and error to guide their business model. Particularly when a store

owner has had an unsuccessful experience stocking healthy foods, he or she

may be reluctant to experiment with new product lines without knowing the

demand for healthier choices.

ResourcesforNeighborhoodStores

There are many resources for neighborhood stores with good WIC potential

or currently authorized stores struggling to adapt to the food package

changes. Advocates for healthy food retail will have to sort through a wide

range of programs offered by local and state government, nonprofit advocacy

organizations, and others to help strengthen small businesses. This list

provides a starting point, along with recommendations for more in-depth

resources available elsewhere. The type of funding or support the business

owner will want to pursue depends on the scope of the changes in the store.


Some of the grants and services are available directly to community-based

organizations, while others are awarded specifically to local businesses.

ResourcesforImprovingStoreInfrastructure

Local economic development agencies – which engage in a wide range

of activities to help build and sustain local businesses – may be able to

help small business owners wishing to invest in capital improvements

to their store. Agencies working on economic development understand

the challenges faced by small businesses, making them key partners for

public health advocates working to improve food access in underserved

communities.

The city can help small businesses obtain a low-interest loan, retain its lease,

or find a new space. In addition, many city economic development agencies

oversee projects to support a city’s commercial districts, which can include

beautifying storefronts and streetscapes, improving cleanliness and safety,

and attracting and promoting neighborhood businesses.

In addition to the resources available through economic development agen-

cies, most cities and many counties in California have established redevelop-

ment agencies to oversee urban revitalization efforts. Though typically

staffed by city or county personnel, these are technically independent state

agencies. Not only do they have access to financing mechanisms that are

otherwise not available to cities and counties, they can leverage additional

public and private investment to fully revitalize neighborhoods over time.

Redevelopment agencies can support small food

retailers through façade improvement programs, which

provide funding to improve signage, windows, exterior

lighting, awnings, and sometimes sidewalks and

landscaping in front of their businesses. (Some cities

provide basic grants; others require matching funds or

offer loans.) Redevelopment agencies can also leverage

other grant programs (such as Community Development

Block Grants) to support other types of improvements,

such as refrigeraton upgrades, and provide business

development assistance.

For a more detailed primer on how the tools of economic development

and redevelopment can support healthy food retail, download Planning

for Healthy Places’ Economic Development and Redevelopment toolkit at

www.healthyplanning.org.

EnergyEfficiency

For most food retailers, energy costs are

second only to labor. Small businesses

can take advantage of incentives from

local governments and utilities to offset

the costs of energy-efficient lighting

and refrigeration. Greening Grocery:

Strategies for Sustainable Food Retailing

(www.greeninggrocery.org), from The

Food Trust, is a valuable resource for

store operators and policymakers who

want to leverage the potential cost

savings of green building practices

to incentivize healthy food retail. For

a list of California energy efficiency

programs, check with your local economic

development agency or utility company,

or email [email protected].

Photo by Lydia Daniller




ResourcesforIncreasingTechnicalKnowledge

Perhaps the best possible way for a retailer to learn how handle and store

fruits, vegetables, and other highly perishable items is to be mentored by a

more experienced retailer. Where possible, advocates of healthy food retail

may want to retain the business development services of a consultant with

grocery industry expertise.

Where a consultant or mentor from the grocery industry is not available,

there are a number of helpful guides with basic information on produce

handling for retailers. Some wholesalers and distributors also provide this

kind of information to their customers.

ProduceHandlingResources

A FreshProduceandFloralCouncilProduceHandlingGuide, from the Network for a Healthy California, gives an overview of how to store and handle various fruits and vegetables (www.cdph.ca.gov/programs/cpns/Documents/CPNS-ProduceHandlingGuideFPFC.pdf).

Aproducestorageposter from the University of California at Davis features recommended short-term produce storage temperatures (http://postharvest.ucdavis.edu/Pubs/postthermo.shtml).

The U.S. Department of Agriculture has a thorough, technical guidetothecommercialstorageoffruitsandvegetables (www.ba.ars.usda.gov/hb66/contents.html); the section on grocery store display storage may be particularly interesting to small store owners.

DistributionResources

Retailers who are not currently stocking fruits and vegetables should

determine whether their current distributors carry produce. If not, they

should talk to larger retailers in their community to determine who they

work with and why. Retailers may also consult the yellow pages and the

chamber of commerce to identify local wholesalers and distributors. The

California Department of Agriculture maintains a list of licensed wholesalers

at www.cdfa.ca.gov/mkt/meb/licensee_list.html. For retailers interested

in organic produce, the California Certified Organic Farmers keeps a list of

California organic wholesalers at www.ccof.org/directories.php. Retailers

can check with the nearest wholesale market to get a list of their members.

Retailers should also keep an eye out for produce delivery trucks and call the

company for more information.

Once retailers have identified a prospective wholesaler or distributor, they

should evaluate whether the services are a good fit for their business. Ques-

tions a retailer might ask prospective wholesalers or distributors include:

What are your minimums for sales and/or delivery?��

What are your credit and returns policies?��

What kind of support do you provide for merchandising?��

If the minimum purchase requirements exceed what the retailer is likely

to sell at peak quality, consider whether other small stores or institutional

www.cdph.ca.gov/programs/cpns/Documents/CPNS-ProduceHandlingGuideFPFC.pdf

http://postharvest.ucdavis.edu/Pubs/postthermo.shtml

www.ba.ars.usda.gov/hb66/contents.html

www.cdfa.ca.gov/mkt/meb/licensee_list.html

www.ccof.org/directories.php


purchasers in your community might be interested in sharing a delivery. If

there is sufficient interest, small retailers might connect with local Com-

munity Supported Agriculture (CSA) farmers to see if the small store might

become a drop-off point for farm boxes.

MarketingResources

Small business owners seeking help promoting the new healthy foods in

their store can turn to a variety of resources. The Network for a Healthy

California’s Retail Program, for instance, has a retail specialist available

for each of its 11 regions to conduct food demonstrations and store

tours, and to provide free merchandising materials to retailers;3 see

www.networkforahealthycalifornia.net/retail for more information.

Cities across the country have developed certification programs to recognize

and promote stores that offer healthy options. In exchange for meeting

program standards, stores are typically offered a window decal or poster

and a range of incentives (such as technical assistance) and promotion. A

certification program can be a great complement to a façade improvement:

both tools help the store owner communicate the healthy changes to

customers. For a full list of these certification programs and examples of the

certification logos, email [email protected].

FurtherResources

The Healthy Corner Stores Network (HCSN) – convened by the Community

Food Security Coalition, The Food Trust, and Public Health Law & Policy –

promotes efforts to bring healthier foods into corner stores in low-income

and underserved communities. The HCSN brings together community

members, local government staff, nonprofits, funders, and others across the

country to share best practices, lessons learned, and new approaches to

common challenges. HCSN activities include quarterly conference calls, an

email list, in-person meetings at national conferences, and mini-grants.

For a comprehensive, regularly updated list of resources for healthy

food retail advocates – a handful of which are highlighted below – see

www.healthycornerstores.org.


www.networkforahealthycalifornia.net/retail

www.healthycornerstores.org


FurtherResources

The GoodNeighborBestPracticesGuide, from the San Francisco nonprofit Literacy for Environmental Justice (www.lejyouth.org), lays out the steps for a community to establish a corner store conversion program, including sample agreements, evaluations, applications, compliance plans, signage, promotion activities, and the youth connection.

StrategiesthatWork (www.hartfordfood.org/pubs/healthy_retailers.pdf), a report from the Hartford Food System, describes the Healthy Food Retailer Initiative, a partnership with corner markets and bodegas that is changing the type of food available on grocery shelves.

ApacheHealthyStoresManualofProcedures (http://healthystores.org/AHSmop.html) details the responsibilities of the project interventionists for this one-year program and describes the intervention plan, promoted foods, and communication materials for each phase.

The NeighborhoodFoodWatchShoppingListandStoreQualityChecklist (www.chc-inc.org/Reach2010/timeline.cfm), from Community Health Councils, was created to support a campaign to hold local food retailers in Los Angeles accountable to community-established standards of quality.

CreatingHealthyCornerStoresintheDistrictofColumbia (www.dchunger.org/pdf/cornerstores08_phaseone_report.pdf) reports the results of a corner store survey conducted by D.C. Hunger Solutions to examine barriers to increasing the stores’ inventory of fresh produce and other healthy foods.

1 To ensure the current 4,000 vendors make a successful transition to the new foods and the new checks, the California WIC Program has implemented a moratorium on new WIC vendor applications through December 31, 2009.

2 Cal. Admin. Code tit. 22, § 40735

3 Stores must be located in census tracts where at least 50 percent of the population is at or below 185 of the federal poverty level to qualify for free materials and services.

www.lejyouth.org

www.hartfordfood.org/pubs/healthy_retailers.pdf

http://healthystores.org/AHSmop.html

www.chc-inc.org/Reach2010/timeline.cfm

www.dchunger.org/pdf/cornerstores08_phaseone_report.pdf

ChangesintheWICFoodPackages:AToolkitforPartneringwithNeighborhoodStores A1

GlossaryofWICTerms

AnyAuthorizedVendor(AAV): WIC rule allowing participants to shop at any store approved to redeem WIC food vouchers.

“Above50Percent”Store: A retailer that derives more than half its annual food sales revenue from sales redeemed with WIC checks. In California, most but not all of these stores are “WIC-only” stores.

CaliforniaDepartmentofPublicHealth(CDPH): The state agency responsible for administering the California WIC program.

CashValueVoucher(CVV): A check used to purchase fruits and vegetables through the WIC program

ElectronicBenefitsTransfer(EBT): An electronic system that allows recipients to transfer Supplemental Nutrition Assistance Program (SNAP) benefits (formerly known as “food stamps”) to pay for products from a retailer.

FederalFiscalYear(FFY): The federal government’s accounting period.

FoodInstrument(FI): A WIC check or voucher.

LocalVendorLiaisons(LVLs): Local WIC program employees who interact with authorized grocers in the surrounding community.

MaximumAllowableDepartmentReimbursement(MADR): Price tolerances or ranges for each WIC food item and peer group. These rates are evaluated and published online every two weeks, and may fluctuate depending on market factors.

MinimumStockingRequirements: Base-level set and quantity of foods that all WIC-authorized stores are required to stock on the shelves at all times.

PeerGroups: WIC vendors categorized by their number of cash registers and geographical location. Each peer group is assigned a fluctuating Maximum Allowable Department Reimbursement (MADR) rate.

SupplementalNutritionAssistanceProgram(SNAP): Formerly known as “food stamps,” a state program providing benefits to low-income people.

U.S.DepartmentofAgriculture(USDA): The federal agency that regulates and administers the WIC program nationwide.

VendorWICInformationExchange(VWIX): The computer interface used to track the serial numbers of all WIC checks.

WIC-AuthorizedFoodList(WAFL): A reference tool indicating the foods WIC participants can purchase with their food instruments.

WICFarmers’MarketNutritionProgram(WICFMNP): A program separate from WIC (but administered by WIC in California) that provides vouchers redeemable only at Certified Farmers’ Markets during the summer months.

WIC-OnlyStore: A specialty grocery store that stocks WIC foods exclusively and often only accepts WIC checks.

AppendIx

Appendix

B1 PublicHealthLaw&Policy/PlanningforHealthyPlaces(www.healthyplanning.org)

UsingWICChecksatFarmers’Markets

WIC offers two distinct programs for accepting vouchers at farmers’ markets:

the Farmers’ Market Nutrition Program (FMNP) and the Cash Value Voucher

(CVV) option.

TheWICFarmers’MarketNutritionProgram(FMNP)

Congress established the WIC Farmers’ Market Nutrition Program (FMNP)

in 1992 to provide fresh fruits and vegetables to WIC households, and to

expand the awareness and use of farmers’ markets.

Though the FMNP targets WIC participants and is

administered by the state’s WIC program, it is actually

regulated and operated as an independent federal

program.

California operates this program with a $2.1 million

budget, serving about 147,000 families each year.

Participating WIC agencies issue FMNP checks during a

few months in the summer. Each participant gets $20

worth of checks for the season, in $2 denominations.

The checks are only redeemable at participating Certified

Farmers’ Markets.

For more information on the California WIC FMNP, see

www.cdph.ca.gov/programs/wicworks/Pages/ WICFarmersMarketNutritionProgramStartUpPackages.aspx.

TheCashValueVoucherOption

State agencies now have the option to authorize farmers to accept WIC cash

value vouchers (or WIC checks) for fruits and vegetables. In California, the

use of the new produce checks at farmers’ markets will be phased in. Due to

the complexity of the check transaction requirements, there are considerable

challenges to work out with farmers and market managers, and it will take

time and state resources to develop an adequate infrastructure to support

statewide operation of this option.

Beginning in 2010, the California WIC Division will begin developing farmer

authorization and training processes, and evaluating the cost, efficiency, and

use of the program, with the goal of launching the first phase in May.

For more information on the CVV option, contact Andy Barbusca at the

California WIC Division ([email protected]).

www.cdph.ca.gov/programs/wicworks/Pages/WICFarmersMarketNutritionProgramStartUpPackages.aspx.

www.cdph.ca.gov/programs/wicworks/Pages/WICFarmersMarketNutritionProgramStartUpPackages.aspx.

Advocates are encouraged to share the three handouts in this section with

corner store owners:

BecomingaWICVendor

This handout briefly explains the benefits of becoming a WIC-authorized

retailer and describes the basic requirements and application process.

MinimumWICStockingInventoryAmounts

WIC-authorized retailers are required to keep a minimum amount of certain

foods from the WIC food packages on their shelves at all times. This handout

specifies the minimum quantities of these foods, and identifies additional

WIC-eligible food items and sizes that store owners may want to stock.

BecomingaFoodStampRetailer

This handout is designed to help WIC-authorized vendors who are not

enrolled the “food stamp” program apply for a license to accept these

benefits as well.

HandoutsforStoreOwners

WhatisWIC?

WIC (Women, Infants and Children) provides healthy

food to low-income and nutritionally at-risk children and

pregnant, postpartum, or breastfeeding women.

WhybecomeaWICvendor?

Once you are an authorized vendor, WIC recipients will

be able to spend their WIC checks at your store. New

customers may shop at your store, and current custom-

ers will be able to buy more products from you. Your

sales will grow.

WhatwillIhavetodo?

You must keep products from every WIC food group on the shelves, at

reasonable prices. Cashiers must make sure that customers use their WIC

checks for the right items, and you must enter the serial numbers on the

checks into the state computer system before putting them into the bank.

HowdoIapply?

1. Submit the “WIC Single Vendor Store Application,” found online at

www.cdph.ca.gov/PROGRAMS/WICWORKS/Pages/ WICGrocerNewVendorPackage.aspx. Read the instructions first; they

will guide you through the forms. If you want to have more than one store

authorized for the program, you must submit the “Multiple Vendor Store

Application” instead.

2. Once you have submitted a complete application, your local WIC office will

contact you with the date, time, and location of a vendor training class.

You must attend the class and pass a simple test at the end.

3. Your local WIC office will contact you to set up an on-site store inspection.

To pass, you must have:

A valid health permit or health inspection report showing that the ZZ

store passed.

NOTE:WIC will not accept new vendor

applications between March 12 and

December 31, 2009.

BecomingaWICVendor

Phot

o by

Lyd

ia D

anill

er

www.cdph.ca.gov/PROGRAMS/WICWORKS/Pages/WICGrocerNewVendorPackage.aspx.

www.cdph.ca.gov/PROGRAMS/WICWORKS/Pages/WICGrocerNewVendorPackage.aspx.

Prices for WIC-authorized foods posted on the individual items or on the ZZ

shelf where the items are located. The prices must be reasonable and

comparable to the prices of other stores of similar size and type in the

same area.

Every type of food group authorized by WIC on the shelves. (Vendors ZZ

are not required to stock every authorized food item.) For details, see

www.cdph.ca.gov/programs/wicworks/Documents/ WIC-Grocer-NewVendorPkg-PreparingForAnOnsiteInspection.pdf.

The approval process can take up to 90 days for approval. It will take more

time if there are missing items or other problems with the application.

www.cdph.ca.gov/programs/wicworks/Documents/WIC-Grocer-NewVendorPkg-PreparingForAnOnsiteInspection.pdf

www.cdph.ca.gov/programs/wicworks/Documents/WIC-Grocer-NewVendorPkg-PreparingForAnOnsiteInspection.pdf

WIC-authorized retailers are required to keep the following quantities on

their shelves at all times.

MinimumWICStockingInventory

Food Quantity

Cow’smilk Three gallons and one half-gallon of whole milk

AND

Eight gallons and two half-gallons and one quart of 2% or 1% or nonfat milk

Cheese Three 1 lb packages of authorized types of cheese in any combination

Eggs Three dozen

Juice Two 64 oz shelf-stable single strength (any authorized flavor)

OR

Two 16 oz frozen concentrate (any authorized flavor)

AND

Three 11.5 or 12 oz frozen concentrate (any authorized flavor)

OR

Three 11.5 oz shelf-stable concentrate (any authorized flavor)

Drybeans/peas/lentils 3 lbs of any combination of dry beans, peas, or lentils in 1 lb packages or 3 lbs in bulk

Peanutbutter Two 16- to 18-oz jars

Cannedfish Six 5 oz cans of tuna

OR

Five 6 oz cans of tuna

Breakfastcereal At least two boxes each of any four authorized cereals, one of which must be a whole grain cereal

Wholegrainproducts Three 1 lb packages of “100% whole wheat” bread in the form of loaves, rolls, or buns

OR

Three 1 lb packages of soft corn tortillas

OR

Three 1 lb packages of oatmeal or 3 pounds in bulk

OR

Three 1 lb packages of brown rice or 3 pounds in bulk

Freshfruitsandvegetables $16 worth combination of two varieties of fruits and two varieties of vegetables

Infantfruitsandvegetables(babyfood) Sixty-four 4 oz jars

OR

Thirty-seven 7 oz twin packs

Infantmeats Thirty-one 2.5 oz jars

Infantcereals Three 8 oz boxes of any combination of authorized infant cereals

Infantformula Ten 12.9 oz cans of Enfamil LIPIL with Iron powder

OR

Thirty-four 13 oz cans of Enfamil LIPIL with Iron liquid concentrate

AND

Ten 12.9 oz cans of Enfamil ProSobee LIPIL powder

OR

Thirty-four 13 oz cans of Enfamil ProSobee LIPIL liquid concentrate

MinimumWICStockingInventoryAmounts

WIC-AllowedFoods(NotRequiredtoStock)

Quart of whole milk��

Quart and half-gallon of whole, 2%, 1%, or nonfat lactose free milk��

Quart and half-gallon of acidophilus milk��

Powdered dry milk (9.6 oz and 25.6 oz)��

Evaporated milk (12 oz)��

Tofu (12–16 oz)��

Soy-based beverage (Pacific Natural Foods Ultra Soy Plain in quart size)��

Canned beans, peas, and lentils (15–16 oz cans)��

Canned pink salmon (6 oz and 14.75 oz cans)��

Canned sardines (15 oz cans)��

Whole wheat tortillas (1 lb package)��

Barley (1 lb bags or in bulk)��

Bulgur (1 lb bags or in bulk)��

Canned fruits and vegetables (any size that costs $4 or less)��

Frozen fruits and vegetables (any size that costs $4 or less)��

Enfamil Gentlease LIPIL (12 oz powder)��

Enfamil AR LIPIL (12.9 oz powder) ��

WIC-authorized vendors who are also interested in accepting food stamp

benefits can call (877) 823-4369 or download more information and/or the

online application at www.fns.usda.gov/snap/retailers/register.htm.

Whatisthefoodstampprogram?

The food stamp program (now called Supplemental Nutrition Assistance

Program) helps put food on the table for about 18 million people in the

United States – more than 2 million in California each month.

Today, food stamp benefits are only issued through the Electronic Benefits

Transfer (EBT) card, a kind of debit card through which beneficiaries transfer

food stamp payment to retailers.

WhatwillIhavetodo?

Any retailer who would like to accept food stamp benefits must be licensed

to participate. To be eligible, a store must sell food for home preparation and

consumption and meet at least one of these two criteria:

(A) Offer for sale at least three different varieties of food in each of the following four staple food groups (with perishable foods in at least two categories) on a daily basis:

Bread and grains��

Dairy��

Fruits and vegetables��

Meat, poultry, fish��

OR (B) At least 50 percent of your store’s total sales (e.g., food, non-food, services) must be from the sale of eligible staple food.

HowdoIapply?

1. Call (877) 823-4369 or download more information at

www.fns.usda.gov/snap/retailers/register.htm

OR

2. Contact staff at your local Food and Nutrition Service (FNS) field office.

They are available to answer questions and advise on program rules

and procedures.

Definitions

Perishables:Foods that are fresh,

refrigerated, or frozen. Packaged or

canned goods are not considered

perishables.

StapleFoods: Basic dietary items

(e.g., bread, flour, fruits, vegetables,

beef, chicken, and fish). Snack or

accessory foods (e.g., chips, soda, coffee,

condiments, and spices) are not staple

foods. Ready-to-eat, prepared foods are

also not considered staple foods.

Variety: Different types of food. For

example, your store has a variety of

dairy items if you sell milk, yogurt, and

cheese on a daily basis. It would not have

a variety of dairy items if you only sold

three versions of milk (e.g., skim milk,

evaporated milk, and whole milk).

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FNSFieldOfficeContacts(California)

LosAngelesFieldOffice(402) Food and Nutrition Service, USDA 360 East 2nd Street, Suite 705 Los Angeles, CA 90012 (213) 894-7834 (213) 894-7838 fax

SatelliteOffice Food and Nutrition Service, USDA Sandra Day O’Connor U.S. Courthouse, Ste. 426 401 West Washington Street, SPC 65 Phoenix, AZ 85003-2159 (602) 379-4941 (602) 379-6019 fax

Countiesserved:

Imperial, Kern, Los Angeles, Orange, Riverside, San Bernardino, San Diego, San Luis Obispo, Santa Barbara, Ventura

SacramentoFieldOffice(409) Food and Nutrition Service, USDA 801 “I” Street, Room 416 Sacramento, CA 95814 (916) 498-5790 (916) 498-6487 fax

Countiesserved:

Alameda, Alpine, Amador, Butte, Calaveras, Colusa, Contra Costa, Del Norte, El Dorado, Fresno, Glenn, Humboldt, Inyo, Kings, Lake, Lassen, Madera, Marin, Mariposa, Mendocino, Merced, Modoc, Mono, Monterey, Napa, Nevada, Placer, Plumas, Sacramento, San Benito, San Francisco, San Joaquin, San Mateo, Santa Clara, Santa Cruz, Shasta, Sierra, Siskiyou, Solano, Sonoma, Stanislaus, Sutter, Tehama, Trinity, Tulare, Tuolumne, Yolo, Yuba

PublicHealthLaw&Policy/PlanningforHealthyPlaces(www.healthyplanning.org)

www.healthyplanning.org www.calwic.org



www.calwic.org